Almond Roca

Found this online and then changed it up each time I made it. I think it's pretty much perfect now. :) Good treat to take home or visiting teacher, neighbor goodie plate-- or you know, just to have in the fridge or on the counter tempting you...

AlMoNd RoCa


INGREDIENTS:
2 cups butter
2 cups brown sugar
2 package chocolate chips
2 (3-oz.) packages slivered almonds
1 (3-oz.) package sliced almonds

Line a 9X13 cookie sheet pan with foil. Melt butter in a saucepan. Add sugar to melted butter and stir over low heat until sugar granules are dissolved (don't rush this step! It takes a good five or six minutes to melt the sugar but you don't want to move on until the sugar is dissolved). Turn the heat up to medium and continue stirring mixture until it turns golden brown. At this time add the slivered almonds. Continue stirring mixture until it becomes liquefied again and turns caramel colored. If using a candy thermometer, the temperature should be 300 degrees. .) Immediately take it off the stove and pour the mixture onto your prepared 9X13 pan. It should spread out on its own, but you may need to spread it a little to help it along. Sprinkle the chocolate chips on top and let melt (it helps to put a piece of tin foil loosely on top to keep the heat in and help the chocolate melt). Once melted, smooth with a spoon. Finally, sprinkle sliced almonds on top. Let cool in fridge. Once hard you should be able to easily pull candy off cookie sheet and crack into pieces.

Trade Secrets: You can leave out the slivered almonds (I've done it before) with great results. It makes a delicious toffee instead of a roca. I also use salted butter. If using unsalted butter, I would add 3/4 teaspoon salt when adding the sugar.